Vegan Lemon Orzo Soup (109g Protein)

This vegan lemon orzo soup is a delicious combination of flavors and textures, perfect for your weeknight dinner. Imagine tender orzo pasta and protein-rich soy curls, all simmered into a rich, flavorful soup. Kale and tangy lemon juice bring a burst of freshness to every bite, while tahini gives it a delicious creamy texture. Serve with crusty bread for a comforting meal. Perfect for lunch and meal prep!

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Why You’ll Love This Vegan Lemon Orzo Soup Recipe

Full of protein: This vegan lemon orzo soup is not only delicious, but it’s made entirely from plant-based ingredients. The soup contains a powerful protein concentrate. It’s a powerful source of plant-based protein, with 109g of protein in the entire pot. The soy chips in the comforting bowl of soup are a great source of plant-based protein, making it a great choice for those looking to increase their protein intake.

Full of flavor and nutrition: This soup is packed with savory, tangy flavors and healthy ingredients. Tahini adds healthy fats and minerals, while soy curls add a protein boost, making it a healthy addition to your recipe repertoire.

Versatile: This vegan lemon orzo soup recipe is highly customizable based on your taste preferences. Replace the soy curls with chickpeas or cannellini beans, or replace the orzo with rice to make it gluten-free. You can also choose your favorite herbs to create a culinary masterpiece that meets your unique taste.

Easy to do: This lemon orzo soup is very easy to make and requires basic ingredients from your pantry. It takes less than 30 minutes to prepare this hearty soup.

Ideal for meal preparation: You can store this vegan lemon orzo soup in your refrigerator for up to 5 days, making it a great choice for meal prep. Simply reheat it on the stove or in the microwave whenever you’re craving a comforting soup and enjoy all its deliciousness without the hassle.

How to Make Vegan Lemon Orzo Soup

Saute the aromatics

Sauté your onions, carrots and celery in the olive oil for 5 minutes, then add your garlic and stir for a minute.

Prepare the soup base

Add your water, vegetable stock, orzo, bay leaves, parsley and soy shavings, and simmer for 5-7 minutes until the orzo is cooked through.

how to make orzo soup

Add creaminess

Turn off the heat so the orzo doesn’t continue to cook.

healthy soup recipe

Add your kale, fresh dill, lemon juice, and tahini, and season with salt and pepper to taste.

orzo soup with lemon and soy shavings

Serve and enjoy!

Ladle your vegan lemon orzo soup into bowls and garnish with extra fresh dill for a burst of flavor. This soup pairs perfectly with your favorite crusty bread or crackers.

healthy orzo soup

Recipe Tips for Vegan Lemon Orzo Soup

Swap Soy Curls with tofu or add cannellini beans or chickpeas for a protein boost.

Swap tahini for coconut milk or cashew butter. You can also omit it. This soup will still be delicious but less creamy.

Replace dill for rosemary, oregano or Italian seasoning to customize the flavor to your preference.

Make it gluten free: Substitute rice for the orzo for a gluten-free version of this recipe. Remember that the rice will take an additional 10 to 15 minutes to cook.

Remaining tip: Store your leftovers in containers for up to 4 days in the refrigerator.

More Vegan Recipes You’ll Love

VEGETABLE-WACKED CHICKPEA NOODLE SOUP

CREAMY CHICKPEA SOUP WITH LEMON AND TEMPEH

SATISFIED TOMATO AND LENTIL SOUP

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Lemon orzo soup

Lemon Orzo Soup

This lemon orzo soup is a delicious combination of flavors and textures, perfect for your weeknight dinner. Imagine tender orzo pasta and protein-rich soy curls, all simmered into a rich, flavorful soup. Kale and tangy lemon juice bring a burst of freshness to every bite, while tahini gives it a delicious creamy texture. Serve with crusty bread for a comforting meal. Perfect for lunch and meal prep!

Preparation time ten minutes

Cooking time 15 minutes

Total time 25 minutes

Servings 4

Calories 532 kilocalories

  • 1 tablespoon olive oil
  • 1 white onion
  • 2 carrots
  • 2 celery stalks
  • 5 cloves garlic
  • 13 cups water
  • 2 tablespoon stock paste or 2 stock cubes
  • 1 cup orzo pasta
  • 2 bay leaves
  • ¼ teaspoon parsley
  • 200 g soy curls
  • cup tahini
  • Juice of 1-2 lemons
  • A large handful of chopped kale
  • cup chopped fresh dill
  • Sauté your onions, carrots and celery in the olive oil for 5 minutes, then add your garlic and stir for a minute.

  • Add your water, vegetable stock, orzo, soy shavings, bay leaves, parsley and soy shavings, and simmer for 5-7 minutes until the orzo is cooked through .

  • Turn off the heat so the orzo doesn’t continue to cook.

  • Add your spinach, fresh dill, lemon juice and tahini, and season with salt and pepper to taste.

  • Serve with your favorite crusty bread and enjoy!

Portion: 1gCalories: 532kilocaloriesCarbohydrates: 55.5gProtein: 27gFat: 23.8gSaturated fat: 2.7gPolyunsaturated fats: 5.22gMonounsaturated fat: 6.56gTrans fat: 0.1gSodium: 1172mgPotassium: 406mgFiber: 11.5gSugar: 7.2gVitamin A: 337UIVitamin C: 10:25 p.m.mgCalcium: 221mgIron: 8.7mg

Keyword dairy free, easy vegan recipe, healthy soup recipe, high protein, high protein soup, lemon orzo soup, vegan orzo soup

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